How to Set Up a Buffet Table

Make it divine

How to Seat Your Dinner Guests

The intricate machinations behind a successful dinner party

French Press vs. AeroPress Coffee — What's the Difference?

What's the difference between French Press and AeroPress coffee? To find out, we visited Cafe Devoción in Brooklyn, NY to speak to their Director of Education, Allie Dancy, about the similarities and differences of the two brew methods. Allie walked us through the correct way to brew each, demonstrating every step of the process. We covered things like the correct coffee to water ratio, the correct water temperature for brewing, the best coffee grind for each brewing method, and much more.

How to Pull the Perfect Espresso

This is how to pull the perfect espresso shot.

An Autumnal One-Sheet Dinner in Only 20 minutes!

Chef Michelle Doll shares her tips for cooking dinner fast, and with minimal clean-up, on those autumn weeknights when you just want to relax. Check Chef Doll's book for other tips, and techniques for home cooks.

How to Cook Salmon in the Dishwasher

Chef Michelle Doll shows us how to safely poach salmon using your...dishwasher? Check Chef Doll's book for other tips, and techniques for home cooks.

How to Use Tamarind

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to work with raw tamarind, straight from the pod. Sure, you can buy tamarind paste or concentrate, but you can also make those things yourself — achieving a warmer and richer taste, contrasting the sourness of the processed versions. Read more here.

How to Clean Clams

Gail Simmons' Pantry Must-Haves

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

How to Use Lemongrass

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.

11 Famous Instagram Donuts you can Make at Home

The original donuts that get the most likes + DIY adaptations from food blogs.

How to Choose the Best Strawberries

Emily Luchetti, executive pastry chef at Waterbar in San Francisco, explains what a perfect strawberry should look like. Don't waste your time and money on less-then-perfect specimens.

How to Choose and Store Asparagus

With spring comes asparagus, but choosing the best bunch at the store can be a bit daunting. Jenny Stewart of CHOW.com shows you how to select prime stalks and keep them fresher longer.

Don't Throw Away Your Juice Pulp

There's always a ton of pulp left over after using a juicer, and it seems like a shame to just throw it away. In this CHOW Tip, Suzy Brannon of CHOW.com shows you how to skip the compost bin and use that pulp to make vegetable broth, crackers, and dip instead.

Shred Meat in Your Stand Mixer

It's laborious and time-consuming to shred meat by hand for ravioli fillings, pulled pork, or chicken salad. But it turns out your stand mixer can make the whole process a breeze. Suzy Brannon of CHOW.com shares this timesaving technique that you can use for lots of recipes, including CHOW's Chicken Salad Sandwich.

Put Extra Candy Canes to Good Use

Candy canes mark the run-up to Christmas, and by the end of the season you're bound to have more than you know what to do with. David Pistrang of CHOW.com shows you five great ways to use them up, including Candy Cane Simple Syrup and Candy Cane Vodka. You may actually find yourself heading back to the store to buy more.

Make Butter in Your Blender

Gone are the days of churning homemade butter by hand! In this CHOW Tip, Tracy Kaplan of CHOW.com shows you how to easily crank out your own dairy spread without straining your arm. (And here's another method for making butter at home, courtesy of cookbook author Karen Solomon. Just be prepared to pay in sweat equity!)

Baking Shortcuts Using the Microwave

The microwave is often scoffed at as an appliance too low for the seasoned baker. But Suzy Brannon of CHOW.com disagrees. Turns out the microwave's a tool that makes browning butter and melting chocolate not only easier, but quicker too.

Cook Eggs 3 Ways in the Microwave

The microwave is known for its versatility and ubiquity. Eggs happen to share this reputation, and it turns out the two are perfect for each other. In this CHOW Tip, Deborah Lewis of CHOW.com demonstrates the techniques for cooking scrambled, sunny-side up, and poached eggs in the microwave. (And here's how to make a brownie in the microwave, plus crunchy potato chips.)

Easy Fixes for Your Thanksgiving Troubles

Cooking Thanksgiving dinner never goes as planned, but don't panic. Here are some simple solutions to common mishaps to help keep your holiday meal on track.

4 Tips for Halloween

With Halloween approaching, we packaged four of our favorite CHOW Tips together for you. Learn how to: pair wine with Halloween candy, drink unimpeded by your costume, make a spooky smoky punch, and mix your own fake blood.

Make Cold-Brewed Coffee in Your Blender

If you've been craving cold-brewed coffee at home but stressing about having to buy some newfangled gadget, fret no more. In this CHOW Tip, Elliot Waring of CHOW.com shares how to make it yourself using a blender—no special equipment required.

Cook Dinner in Your Coffeemaker

Previously we showed you how to cook breakfast in your coffeemaker, and in this video we continue on to dinner with a romantic four-course meal. You can use these techniques in your dorm room, on vacation, or to surprise someone special on Valentine's Day or your anniversary. As long as you have a coffee pot, you've got yourself a kitchen.

Cook Breakfast in Your Coffeemaker

It turns out you can use your coffeemaker to make a whole lot more than coffee—which is handy if you travel a lot, or are living in the dorms at college. We tested some dishes suggested by Chowhounds, and in this episode we focus on breakfast, making tea-infused oatmeal, boiled eggs, and even a grilled cheese sandwich. In a future episode, we'll do dinner!

How to Clean Your Toaster Oven

Cleaning your toaster or toaster oven can be a pain because of all the hard-to-reach nooks and crannies. In this CHOW Tip, Tracy Kaplan shares a few simple tricks to help keep your appliance clean and turning out perfect toast.

Keep Your Garbage Disposal Running Clean and Smooth

Besides being inconvenient, a busted garbage disposal can be a drain on your wallet. In this CHOW Tip, Heather George shares a few tricks to help keep your disposal in tiptop shape.

The Best Way to Store Food in the Freezer

If finding things in your freezer feels like an arctic adventure, you're in luck: John Birdsall of CHOW.com shares our tips on food storage for the freezer, so you'll be able to maximize space and easily find what you need.
If you're wondering how long you can store food in the freezer, check out the U.S. Department of Health & Human Services' guidelines.

How to Make Your Own Freezer Packs

During the summer, it can be a challenge to keep food and drinks cold in your cooler without everything getting soggy from melting ice. In this CHOW Tip, Tracy Kaplan of CHOW.com shares two simple methods for making your own flexible, reusable freezer packs.

4 Quick Desserts to Make in Your Waffle Maker

Your waffle maker doesn't have to just sit around collecting dust between brunch dates—you can use it to make dessert! In this CHOW Tip, Suzy Brannon of CHOW.com shares four recipes for quick, unique desserts that are sure to impress.

The Proper Way to Store Food in Your Fridge

Putting away the groceries may seem like a no-brainer, but storing everything correctly in the fridge can help your food stay fresher, and maximize safety too. Former Chowhound product manager Suzy Brannon gives you the lowdown on what to put where so that your provisions don't spoil. Get more kitchen safety tips here.

The Best Way to Load Your Dishwasher

A dishwasher is supposed to make your life easier, but unfortunately, most people don't know the best way to load one. Deborah Lewis of CHOW.com explains how to arrange your dishes and silverware so that everything gets clean while preventing any chipping, warping, or cracking.

3 Tips for Quick Iced Coffee

Iced coffee is a great way to get your morning boost on a hot summer day. But unless you remember to cold-brew it the night before, you usually end up with a cup of coffee that's been watered down by melting ice cubes. In this tip John Birdsall of CHOW.com shares three simple tricks to get quick iced coffee any time you want.

Mess-Free Mixing

Mixing dry ingredients can cause a dusty mess in the kitchen. But don't waste your money on a prefab splash guard. Instead, next time you're getting ready to bake, try this trick from Jenny Stewart of CHOW.com—it's the cleanest way to combine in the kitchen!

Turn Leftover Sriracha into Chile Oil

When you get to the end of a Sriracha bottle, there's always a tiny bit of hot sauce that's impossible to get out. But don't throw it away! Here's a trick to turn that remnant sauce into a spicy Sriracha chile oil.

A Simple Molasses Substitution

Molasses is one of those ingredients you probably don't always have on hand, so you might be tempted to skip a recipe that calls for it. But in this CHOW Tip, Elliot Waring shares a simple substitution that'll mean you never have to skip a recipe again.

Make Potato Chips in Your Microwave

Yep, you heard that right: You can actually make delicious, crispy potato chips in your microwave. Our Chowhounds alerted us to this surprising technique, and Deborah Lewis of CHOW.com demonstrates the proper method for creating this easy, classic snack.

The Best Way to Peel a Kiwi

In the case of peeling kiwis, a paring knife or vegetable peeler seems like the obvious answer—but it's not the correct one. David Pistrang of CHOW.com shows you the best way to remove the skin, using a spoon.

7 Ways to Get Ketchup Out of a Glass Bottle

Trying to get ketchup out of a glass bottle can be a surprisingly frustrating task. In this video, CHOW.com's Jenny Stewart demonstrates seven surefire methods to get the ketchup flowing with minimal effort.

Make Your Blender Clean Itself

Do you avoid using your blender because you dread cleaning it? In this quick tip, we'll show you how to make your blender clean itself! It's so simple, you'll wish you'd thought of it sooner.

2 Ways to Take Control of Plastic Wrap

Dealing with plastic wrap can often turn into a wrestling match: Either it sticks together and makes a mess of itself, or it won't stick at all. Jenny Stewart of CHOW.com shows you how to tame the unruly material.

How to Make Soft Serve with Only a Banana!

Did you know that you can make something similar to soft-serve ice cream using only a banana? Well, now you do.

Grate Cheese the Easy Way

Sometimes grating cheese can be a real pain in the arm. In this CHOW Tip, Jenny Stewart eases that pain with a slick trick to make the process smoother.

Separating Bacon the Right Way

A sizzling strip of bacon is arguably the most delicious morsel out there, but prepping it for cooking can sometimes be a pain. When removing bacon from the package, it'll often stretch or tear. David Pistrang of CHOW.com shows you an easy trick for getting perfect bacon slices out of the package every time.

How to Pour a Black and Tan

In this video, Lisa Lavery of CHOW.com shows you how to pour a velvety, perfectly layered Black and Tan.

Garlicky Hands? Try This!

Tired of reeking of garlic for days after chopping a few cloves? In this video, Jenny Stewart of CHOW.com demonstrates a fast and effective way to remove the smell of garlic from your hands.

Create More Counter Space Instantly

Kitchen counter space is often at a premium in cramped city apartments. In this video, Jenny Stewart of CHOW.com shows you a simple trick to add a few more square feet of counter space to any kitchen in just seconds.

How to Prevent Sticky, Crusty Lids

Stuck lids on things like maple syrup, honey, or jam can be a frustrating barrier between you and your meal. Jenny Stewart of CHOW.com shows how to prevent this with just a dab of vegetable oil.

How to Make Heart-Shaped Tomatoes

The difference between a good meal and a great meal is in the details. Jenny Stewart of CHOW.com shows you how to take a salad to the next level by cutting the tomatoes into heart shapes. It's sure to please on a special occasion like an anniversary, Valentine's Day, or even just to get you out of the dog house.

The Other Way to Peel a Banana

Think the only way to peel a banana is from the stem? Think again!

Why You Should Turn Fish Bones Into Salt

Maria Finn, author of The Whole Fish, knows there are a lot of health benefits to eating fish, and those benefits can be found in more than just the meat. In this tip she shares a great way to use up leftover fish bones and get more Omega-3's and calcium into your diet.

The Fastest Way to Slice Cherry Tomatoes

Need to cut a bunch of cherry tomatoes for a salad? Don't do it one by one—slice them all at once using this neat trick.

How to Turn Fish Skin into "Bacon"

Maria Finn, author of The Whole Fish, knows a thing or two about not wasting food. In this video she shares a quick, simple technique to keep fish skin out of the garbage can: Turn it into a crispy, salty, baconlike treat!

Homemade Salmon Treats That’ll Make Your Dog Obey

A lot of pet owners want to treat their pets to delicious snacks, but those snacks can be expensive and their ingredients questionable. Deborah Lewis of CHOW.com likes to know what goes into her dog's treats and has been making these healthy Salmon Roll-Overs from veterinarian Dr. Ernie Ward to train her dog Lola. In this episode of CHOW Tips, she shows you how easy they are to make. (Click here for Dr. Ward's recipe.)

How to Make Bacon Candy

Is it breakfast or is it a treat? Whatever you call it, this sweet and savory snack can be eaten any time of day. And it's easy to make yourself—Jenny Stewart of CHOW.com shows you how. (Click here for the recipe.)

Hate Grapefruit? Try Broiling It

Most people have only tasted fresh grapefruit, and not everyone enjoys the tartness of it. Jenny Stewart of CHOW.com suggests broiling the citrus fruit with sugar to add a caramelized sweetness. And if you're adventurous, go crazy with any flavor combination you can think of—you might be surprised how well it works.

How to Make Hand-Held Pies for a Party

If you've ever wanted to mix things up when bringing a pie to a potluck, here's an easy tip from CHOW.com's Elliot Waring that'll make your contribution the talk of the party. Check out CHOW's Easy Pumpkin Pie recipe to get started. You can also check out CHOW's Hand-Held Meals in a Muffin Pan project for more miniaturization ideas!

Hate Peeling Garlic? Microwave it!

Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.

How to Make the Perfect Pepper Blend

Is it possible to improve upon something as simple as black pepper? It is! In this CHOW Tip, John Birdsall shows you how to make an easy blend of black pepper, white pepper, and allspice that'll bring heat, sweetness, and complexity to your pepper mill.

How to Prevent Spray from Citrus Wedges

CHOW.com's Jenny Stewart demonstrates one small step that can help keep citrus spray to a minimum when squeezing a lemon or lime wedge.

A Tasty New Use for Eggnog

Leftover eggnog is a given at the holidays. In this CHOW Tip, Roxanne Webber shows you a delicious and indulgent way to use it up: Make Eggnog French Toast for breakfast!

A Sneaky Breakfast Remedy for Hangovers

Hangovers suck, and they only get worse as you get older. Fortunately, CHOW.com's Meredith Arthur has a hair-of-the-dog remedy to share that she found on Chowhound.

How to Fancy Up a Stack of Napkins

CHOW.com's Jenny Stewart demonstrates a simple technique to make a stack of napkins a little more interesting for your next party.

A Dessert Cocktail That’ll Wow Your Guests

CHOW.com's Suzy Brannon explains how she came up with her fizzy concoction of Prosecco and sorbet, and then shows how to prepare it just right!

How to Decorate Cookies Like a Pro

CHOW.com's Suzy Brannon shows how to use royal icing to make perfect, professional-looking cookies for any occasion!

How to Make Waffles with Leftover Stuffing

CHOW.com's Jenny Stewart demonstrates a quick, easy, creative way to serve up leftover stuffing this Thanksgiving.

How to Transform Leftover Cranberry Sauce into a Cocktail

CHOW.com's Roxanne Webber shows you how to use up leftover cranberry sauce in a delicious cocktail recipe that's especially enjoyable after all the hard work of pulling together Thanksgiving dinner.

How to Peel a Potato with Your Bare Hands

CHOW.com's Deborah Lewis shows you how to peel a potato in seconds without ever touching a vegetable peeler.

How to Make Impressive Roasted Almonds

CHOW.com's John Birdsall shows how he makes perfect salted almonds for cocktail hour at his house—all you need is a paper grocery bag.

How to Clean Enamel Cookware

Anyone with a Le Creuset or similar enamel-coated pot knows what a challenge it can be to clean this type of cookware. CHOW.com's Katy Davies shares an unusual trick to help get even the most burnt dishes clean!

How to Make Easy Holiday-Party Appetizers

CHOW.com's Katy Davies shows you how to make simple skewered veggies for a holiday party or potluck.

Did You Know Baking Soda Can Go Bad?

CHOW.com's Suzy Brannon shares a quick test to use on your baking soda to tell if it's still good for baking, or if it should be put to other uses, like cleaning.

Why It's Important to Test Your Baking Powder

CHOW.com's Suzy Brannon demonstrates a simple test to use on baking powder to avoid any kind of disaster while making baked treats!

Hot Way to Make Iced Coffee

On your way to class and don't have much time to make your iced coffee? Boston University student and CHOW.com intern Austin Pohlen shares an easy way to avoid diluting your coffee while still chilling it quickly, so you stay on schedule. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

Mind-Blowing Microwaved Boxed Cake

Modernist Cuisine's Scott Heimendinger shows how a microwave can make a fluffy, impressive dessert out of boxed cake mix using a technique explored in the new cookbook Modernist Cuisine at Home. (Click here to see the recipe.)

How to Make Bacon in Your Dorm Room

There's no better way to start your day than with some crisp, tasty bacon. (Just ask Michael Scott from The Office.) Boston University student and CHOW.com intern Austin Pohlen shows us how an investment in a grilling machine can vastly improve your breakfast prospects in the dorms. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

Did You Know You Can Carbonate Fruit?

Modernist Cuisine's Scott Heimendinger shows off a cool trick from their latest cookbook, Modernist Cuisine at Home, to create fizzy, carbonated grapes using a whipping siphon.

3 Ways to Repurpose a Mouse Pad

Have a mouse pad, but not using it? Boston University student and CHOW.com intern Austin Pohlen shows how to repurpose it. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

How to Cut Perfectly Round Cookies

CHOW.com's Suzy Brannon shares a simple and effective trick for slice-and-bake cookie dough to get perfectly round cookies that look like they just came from the bakery!

Why You Should Always Carry Olive Oil

Olive oil has a surprising number of uses beyond just the culinary. Boston University student and CHOW.com intern Austin Pohlen reveals how carrying a small container of olive oil can save you in some awkward situations. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

Eliminate Freezer Burn on Ice Cream Forever

Freezer burn ruins ice cream's soft texture and fresh flavor. Ban it for good with one of two easy methods, demonstrated by CHOW.com's Paige Hansen.

How to Make a Cheaper, Healthier Study Snack

Microwave popcorn is easy, but it can get expensive and it's not the healthiest study snack either. Boston University student and CHOW.com intern Austin Pohlen knows a simple way to make popcorn that is cost efficient and healthier for you! This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

Why You Need a Hanger in the Kitchen

As CHOW.com's Roxanne Webber explains, a clothes hanger can be very useful in preparing your next kitchen creation.

How Olive Oil Can Be Good for Your Skin

Products for face or skin care can add up in cost. Boston University student and CHOW.com intern Austin Pohlen reveals an alternative solution that's probably already in your kitchen: olive oil! This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

How to Soothe the Burn of a Hot Pepper

Ever find yourself biting into a pepper that's just a bit too hot to handle? As you scramble to find a glass of milk to soothe the burn, consider this simple trick from CHOW.com Assistant Managing Editor Deborah Lewis. It'll buy you some time to track down a more lasting cure.

How Peanut Butter Can Save Your Movie Night

A scratched DVD that skips can easily ruin your evening. Luckily there's a quick fix. Austin Pohlen, Boston University student and CHOW.com intern, shows how a little peanut butter can get you out of a sticky situation. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home.

Make a Frozen Cocktail with Your Ice Cream Maker

After purchasing an ice cream maker, most people realize they just don't use it that often. Amy Wisniewski, food editor at CHOW.com, uses our Frozen Coco Loco recipe to show how your ice cream maker can be used in an alternative way: to make a frozen cocktail.

How to Keep Cottage Cheese Fresh Longer

Food spoils, but it doesn't have to go so quickly. Boston University student and CHOW.com intern Austin Pohlen knows a nifty trick to make this staple snack last over a week longer than its expiration date. This special College Edition tip is part of a series aimed to help students on a budget with food and entertaining while living away from home.

How to Preserve Fresh Herbs

Cooking in college is nearly impossible, but Boston University student and CHOW.com intern Austin Pohlen knows a nifty trick for how to fix that problem. This special College Edition tip is part of a series aimed to help students on a budget with food and entertaining while living away from home.

Hate Chardonnay? Turn It into a Cocktail!

Ever receive a bad bottle of wine as a gift? CHOW.com's Meredith Arthur shares a clever, simple tip on how to transform a glass of bad Chardonnay into a delicious cocktail. (Click here for our wine cocktail recipe.)

How to Make a Peach Vinegar Shrub

Have some overripe fruit lying around? CHOW.com's Suzy Brannon has the answer: a vinegar shrub. To make your own old-timey treat, see our Peach Shrub recipe.

How to Make Easy Cake Pops

Forget cupcakes! Cake pops are the trendier and more adorable way to serve desserts at parties. With the help of Suzy Brannon, baking aficionado and product manager at CHOW.com, they're also now easy to make! To get started on your own batch, see our Cake Pops recipe.

How to Pit a Plum in Under 10 Seconds

This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating!

Corn on the Cob in Your Cubicle?

Craving that barbecue favorite corn on the cob, but stuck in the office all day? Don't worry, CHOW.com's Meredith Arthur shows you how to quickly and easily make fresh corn on the cob using a microwave.

How to Make a Fruit Fly Trap

Summer fruit is amazing. Summer fruit flies are annoying. In this quick and easy CHOW Tip, CHOW.com's Roxanne Webber shares how to make a great homemade fly trap that won't fill your house with harmful chemicals.

How to Tell How Much Propane Is Left for Your Gas Grill

Running out of fuel for your gas grill can bring your barbecue to a halt. CHOW.com's Blake Smith demonstrates how you can estimate your remaining propane without using a fuel gauge.

How to Cut Corn Off the Cob

Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. All you need is a bowl, a paper towel, and a short knife. When you're ready to try out this technique, put it to use in our Tomato, Tomatillo, and Corn Salad recipe.

How to Pit a Cherry with a Paper Clip

Have to pit a bunch of cherries, but don't own a cherry pitter? CHOW.com's Roxanne Webber shows you how to use a common household item to do the trick. For more info on alternate ways to pit a cherry, see these Chowhound discussions.

Why You Should Spiral-Cut Your Hot Dog for Grilling

CHOW.com's Blake Smith shows how the simple technique of cutting a spiral pattern into your hot dog before grilling it will not only improve the wiener-eating experience, but will also transform the dog into a conversation starter.

How to Make a Quick Vinaigrette

No need to dirty an extra bowl.

Why You Should Put Your Wine in the Blender

Maxime Bilet, coauthor of Modernist Cuisine, says that instead of waiting up to two hours to decant wine the traditional way, you can improve the taste of wine in seconds with what he calls "hyperdecanting." Aerating wine this fast is great for bolder, younger wines, but Bilet notes that this technique probably shouldn't be used on more delicate wines like a 1982 Lafite.

How to Make Peach Frozen Yogurt for Breakfast

Everyone knows that frozen yogurt is one of the tastiest ways to end your day. But thanks to Can It, Bottle It, Smoke It author Karen Solomon and this CHOW Tip, you now have a quick and easy way to start your day with it too! (Click here for Karen's recipe.)

Don't Throw Away Pea Pods

Most people toss out the fibrous outer shells of pea pods like they're garbage—but they're not! Christine Yue Gallary, associate food editor at CHOW.com, shows how, with just a little effort, the pods can be used just like the peas.

In Gardening, Pot Size Matters

You don't want your plant to become root-bound.

How to Grow Your Own Salad in a Box

It's easier than you think.

A Quick Trick for Raw Asparagus

Tired of steaming and roasting asparagus? In this CHOW Tip, Amy Wisniewski, food editor at CHOW.com, shares a great, easy way to quickly prepare raw asparagus to liven up your salads.

How to Recycle Jeans into a Garden Apron

Instead of spending money on a new garden apron that's going to get dirty, Spring Warren, author of The Quarter-Acre Farm, recycles an old pair of jeans instead—making an apron without any sewing.

How to Open a Beer with Another Beer

It's the one thing you should have on hand.

How to Pour the Perfect Pint of Guinness from a Can

CHOW.com's Lisa Lavery, a former bartender, knows the key to a good pint of Guinness is all in how you pour it. In this tip she shares an awesome method for getting that perfect, creamy head from a can of Guinness without worrying about glass angles or how fast you pour.

How to Hack Your Slow Cooker

Jeff Potter, author of Cooking for Geeks, shares a very technical tip on how to turn your slow cooker into a sous-vide machine. For more detailed information, check out his book, or write and persuade him to put the info up on his website.

How to Make a Brownie in a Mug (in the Microwave)

How to Velvet Meat for a Stir-Fry

How Chinese chefs "seal" their proteins.

How to Store Foie Gras

If Russell Jackson, chef-owner of the now-closed Lafitte in San Francisco, were stranded on a desert island, he would want just one thing: foie gras. If you share his passion, you can use this quick, easy method for canning goose liver to ensure you're adequately prepared for the unthinkable.

Nongreasy Fried Eggplant

If you prefer your eggplant fried but want to avoid turning it into a grease bomb, Margo True, food editor at Sunset magazine, has a simple, useful tip.

How to Make a Low-Fat Salad Dressing

Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. (Here's her recipe.)

A Healthier Bacon Alternative

Though some may argue that nothing can replace the beloved taste of bacon, Margo True, food editor at Sunset magazine, shows that prosciutto can be a healthier and tasty alternative.

How to Chop an Onion Without Crying

Russell Jackson, chef-owner of the now-closed Lafitte in San Francisco, knows that chopping onions can be a real pain in the eye sometimes. In this CHOW Tip he shares a few ideas that might make your onion prep a bit more bearable. Check out this story from The Kitchn if you don't quite buy the bread-in-the-mouth bit.

How to Make a Healthy, Creamy Soup

Healthy soups don't have to be watery and bland. Margo True, food editor at Sunset magazine, shares the secret to making a creamy and rich romesco soup without using any cream at all. (Here's the recipe.)

How to Make Low-Calorie, Low-Fat Brownies

Brownies are one of life's great pleasures. In this CHOW Tip Marisa Churchill, author of Sweet & Skinny, shares a few easy ingredient substitutions so that indulging in brownies doesn't necessarily mean having to indulge in bigger pants. Here's her recipe so you can make her Double-Chocolate Brownies yourself.

How to Make a Quick, Easy Tomato Sauce

In this CHOW Tip, Spring Warren, author of The Quarter-Acre Farm, shows us that you don't need tomatoes to be in season to make a fresh-tasting tomato sauce.

How to Make the Perfect Jell-O Shot

Everyone loves Jell-O shots! In this CHOW tip, Poppy Tooker, host of the Louisiana Eats! radio show, shares a couple of easy tricks to ensure you have a tasty (and effective) alcoholic treat for your party guests. Read more.

How to Get the Perfect Cake Slice

We all know that a perfect slice of cake just tastes better. Here Lisa Lavery, CHOW's kitchen editorial assistant, shares a quick and easy method to ensure that you have the best-looking (and -tasting) slice of cake possible.

How to Make a Supereasy Tart Dough

Lauren Shockey, author of Four Kitchens, shares a quick and easy tart dough recipe (view the recipe here) that doesn't need to be rolled out or chilled.

How to Make Doritos Consommé

Lauren Shockey, author of Four Kitchens, shows how to make a clear broth flavored with Doritos. She learned how to make it while apprenticing at the restaurant WD-50. See if your guests can pinpoint its familiar flavor! (And if you want to make it yourself, here's the recipe.)

How to Quickly Fix an Undercooked Thanksgiving Turkey

You carve into your Thanksgiving turkey and discover that the meat is still raw. You could put the whole bird back in the oven, but it still needs a lot of time to cook and your hungry guests want to eat now. Christine Yue Gallary, associate food editor at CHOW.com, shows you how to speed up the cooking process on an undercooked turkey. For more Thanksgiving video tips from CHOW, see If You Break It, Fake It: How to Avoid Thanksgiving Cooking Disasters.

How to Fix Lumpy Gravy

How to Use Goat Butter

Goat butter has a creamier texture and a more salty and savory flavor than the cow butter we all know. Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, suggests using goat butter while baking to add complex flavors to your baked goods.

Don't Throw Away Corn Husks

An Easy Way to Make Ice Cream in Your Food Processor

Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams, shares a quick, simple way to make ice cream at home without an ice cream maker. You can use this vanilla ice cream recipe as a starting point: Leave out the vanilla beans and make the base through step two, then follow the steps Jeni outlines here.

Use Leftover Potato Chips to Make Dinner

How to Make a Crazy Striped Omelet

Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, shares an incredible technique for making an omelet fit for a modernist chef. To try to make this omelet at home, start with some powdered whole eggs and CHOW's recipe for duxelles mushroom paste. Measure your duxelles, then read the directions on the package of powdered eggs. You'll need to treat the amount of duxelles as the amount of water needed to hydrate the eggs, and then figure out the equivalent ratio of powdered eggs in order to have at least 4 ounces of paste per omelet. Place the duxelles and the powdered eggs in a food processor, process until smooth, and use this as the mushroom paste in the omelet. Obviously, this omelet technique is not for the faint of heart, but check out the results in the video! Incredible.

How to Cook Salmon Sous Vide in Your Kitchen Sink

Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.

How to Make a Beautiful Hummus Appetizer

Donna Sky, owner of the Love & Hummus Co., knows that hummus, if not handled properly, can become the world's ugliest appetizer. In this CHOW Tip she shares a quick idea for how to present hummus to guests in a pretty package.

Hummus Made with Dried Beans Is Better Than Canned

Donna Sky, owner of the Love & Hummus Co., shares a quick tip for those of you who make hummus at home. In fact, two tips: One is that dried beans are best. And that old tin of baking soda may have just found a whole new purpose ...

How to Cut with a Chef's Knife

Don't saw your celery. Don't stab at your sprouts. Cut the way Jeffrey Elliot (who literally wrote the book on knife skills) shows you in this video.

Should I Buy a Knife Set?

In a word, no. Jeffrey Elliot, who literally wrote the book on knife skills, explains why.

5 Simple Knife Safety Tips

In the space of 45 seconds, Jeffrey Elliot, coauthor of the Complete Book of Knife Skills, shares five knife safety tips that will keep you Band-Aid-free in the kitchen.

How to Hold a Knife

Jeffrey Elliot literally wrote the book on knife skills. The difference between injured amateur and suave pro rests with the play button.

How to Make a Vegan Smoothie That Tastes Like Apple Pie

Tess Masters, a blogger who goes by the nickname The Blender Girl, specializes in vegan and vegetarian blender recipes. Here she demonstrates how to make a vegan smoothie that actually tastes like apple pie! Try out the recipe and let us know what you think.

A No-Hassle Way to Clean Your Blender

Tess Masters, a blogger who goes by the nickname The Blender Girl, specializes in vegan and vegetarian blender recipes. She manages to dirty her blender several times a day, so she knows a thing or two about how to clean it easily and efficiently.

A One-Pot Dish for Your Rice Cooker

Tess Masters, a blogger who goes by the nickname The Blender Girl, specializes in vegan and vegetarian blender recipes, but her expertise is not limited to blended food! Here she makes dinner in her rice cooker using just a few simple ingredients.

How to Make Lemonade Using the Whole Lemon

Tess Masters, who also goes by the nickname The Blender Girl, is a blogger who specializes in vegan and vegetarian blender recipes. She suggests that lemonade shouldn't be limited to lemon juice: She throws the whole lemon, peel and all, into her blender and makes a healthy, frothy, refreshing drink!

How to Make a Vegan Breakfast Parfait

Tess Masters, who also goes by the nickname The Blender Girl, is a blogger who specializes in vegan and vegetarian blender recipes. Here she makes a guest-friendly nondairy breakfast parfait that actually tastes like yogurt and fruit! Here's the recipe so you can make it yourself.

How to Make Goat Milk Caramel (a.k.a. Cajeta)

Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)

Great Gadgets for Shredding Scallions and Julienning Carrots

Grace Young, author and contributing editor at Saveur magazine, has found two gadgets that will keep you from wasting hours shredding scallions and julienning carrots. These tools will up your knife-skills game immensely.

How to Give Your Wok a Facial

Grace Young, author and contributing editor at Saveur magazine, helps you troubleshoot your rusty-wok problems from the point of view of a wok-thetician.

How to Turn Your Wok into a Popcorn Popper

Grace Young, author and contributing editor at Saveur magazine, says the wok is the perfect popcorn popper. A bonus to making popcorn in a wok is that you're helping season the pan every time you make a snack!

Did You Know That Woks Are Nonstick?

Grace Young, author and contributing editor at Saveur magazine, proves that the carbon-steel wok is a nonstick pan by frying an egg in hers.

How to Test the Heat of Your Chiles

Margo True, food editor for Sunset magazine, points out that the spice of a chile cannot be predicted. She shows us a way to test a chile's heat from the safety of your own kitchen. Many tongues have been saved using this tip.

How to Prep Young Artichokes

Elaine Johnson, associate food editor for Sunset magazine, preps baby artichokes the way you're supposed to, removing the stem and all of the tough outer leaves. What might surprise you is how many of those leaves you need to take off. It's a lot. Then you cook the artichokes up real good!

How to Make the Fastest, Easiest Pizza Ever

Stephanie Dean, test kitchen coordinator for Sunset magazine, shares a great tip on how to make weeknight pizza for your family. Or yourself. Or whoever is hungry.

How to Clean Your Cutting Board Without Soap

What You Can Do with Wilted Lettuce

Gary Swart, CEO of oDesk, gives you an option (beyond composting) for old lettuce.

Beware of Cheater Pints

Get your full 16 ounces.

How to Get the Seeds Out of a Vanilla Pod

Sarabeth Levine, author and owner of Sarabeth's, makes her case for baking with real vanilla, and demonstrates some cost-saving measures.

How to Bake a New Year's Champagne Cake

Nicole Garrett, executive baker at SusieCakes, shares this New Year's tip for baking with champagne. Get started with this yellow cake recipe as your base.

How to Fix a Cracked Cheesecake

Nicole Garrett, executive baker at SusieCakes, shares this holiday tip for how to fix a cracked cheesecake. Here's a cheesecake recipe for you to start cracking yourself!

How to Clean a Rack of Lamb with String

Save your knives for cutting.

The Science Behind a Perfectly Browned Cookie

Jeff Potter, author of Cooking for Geeks, makes smart points about heat and baking that, if taken to heart, will undoubtedly result in the most perfect chocolate chip cookies ever. Start testing his concepts with this recipe.

How to Roll Dough Without a Rolling Pin

Don't waste your money on kitchen tools you'll rarely use. Former Chowhound Senior Food Editor Jill Santopietro shows you how to improvise if you don't own a rolling pin. Armed with this knowledge, see the best pie recipes for Thanksgiving, and how to make your sugar cookies taste better.

How to Truss Your Turkey Without Twine

How to Cut Cookies Without a Cookie Cutter

Former CHOW food editor Jill Santopietro shows you how to avoid buying special equipment for cookie cutting: Use common kitchen items instead!

You Don't Really Need a Meat Mallet

CHOW Senior Food Editor Jill Santopietro smartly advises people not to buy equipment they won't use regularly. A meat mallet is just such a piece of equipment.

How to Roast Your Turkey Without a Roasting Rack

Former CHOW Senior Food Editor Jill Santopietro knows not to throw her bird directly into a roasting pan, where the pan juices may get lost. Instead, she improvises when she finds herself without a roasting rack.

How to Polish Silver Without Silver Polish

6 / 6

How to Polish Silver Without Silver PolishJill shines up the silver for her holiday table using toothpaste.

How to Make a Quick, Easy Holiday Centerpiece

How to Make a Quick, Easy Holiday CenterpieceA few last-minute decorating tips for your dinner table.

5 / 6

How to Dry Salad Without a Salad Spinner

4 / 6

How to Dry Salad Without a Salad SpinnerJill shares a tip for the underequipped kitchen.

4 / 6

How to Make a Funnel Out of a Plastic Bottle

3 / 6

How to Make a Funnel Out of a Plastic Bottle Don't spend your money on equipment you'll only use once a year. Here's how to make your own funnel using a common household object.

3 / 6

How to Bake Brownies in an Orange

Jeff Potter, author of Cooking for Geeks, fancies up his brownies by baking them in oranges.

How to Crush Pepper Without a Grinder

2 / 6

How to Crush Pepper Without a Grinder Jill shows you how to use simple kitchen equipment to crack whole peppercorns if you don't have a fancy pepper grinder.

2 / 6

How Not to Burn Your Fingers When Lighting a Candle

Here's a trick for lighting the wick on those hard-to-reach candles in your holiday centerpiece.

How to Avoid Diluted Iced Coffee

Former CHOW.com Senior Editor Lessley Anderson has a simple but surprising tip that will keep your coffee powerful, even as the ice melts.

How to Make Cold-Brewed Coffee

Greg Hjort of Equator Coffees & Teas shows you how to make a cold-brewed coffee concentrate that you can use in iced coffee or hot. It's less acidic than hot-brewed coffee, practically sweet. He uses the Toddy Cold Brew System.

How to Make Homemade Pectin for Jam

San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.

The Easiest Way to Sterilize Jars

San Francisco-based Shakirah Simley, owner of Slow Jams, will make your next canning session easier with this tip about quick jar sterilization.

How to Add Herbs to Fruit Jam

San Francisco–based Shakirah Simley, owner of Slow Jams, suggests using sugar infused with lavender or vanilla to give your jams a little more complexity. Experiment with other herbs, too.

How to Shave Chocolate and Cheese

CHOW Kitchen Editorial Assistant Christine Yue Gallary shows you how to make the fancy chocolate and cheese shavings that you can use on recipes like this one.

How to Make Simple Syrup Really Simple

Bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret: You do not need to boil your simple syrup. In fact, it's preferable not to! Jennifer shows you how to make simple syrup using cold tap water in this video.

Don't Muddle Your Mint

Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.

How to Use Egg Whites in Cocktails

Bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, Jennifer Colliau is a fan of cocktails that incorporate egg whites. Here she explains the three most important things to keep in mind when you use them, so you can make a great Ramos Gin Fizz. (See more raw egg cocktails.)

Don't Ruin Your Cocktail with Watery Ice Chips

Most home bartenders strain their drinks using only a Hawthorne strainer (the kind with the metal spring), which lets a lot of extra ice into their drinks. Jennifer Colliau, bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, shows how adding a tea strainer to the equation will keep ice chips out of your drink, ensuring a properly diluted, tasty cocktail.

How to Make Your Own Green Hot Sauce

Adjust according to taste bud resilience.

How to Make Your Own Ketchup

Or the next closest thing.

How to Use Your Wok as a Smoker

If a fire escape is the closest you come to a backyard, it shouldn’t stop you from smoking. Former CHOW.com Senior Food Editor Jill Santopietro says that turning your wok into a smoker doesn’t take much effort. All you need is aluminum foil, a round cooling rack, and finely ground wood chips, available online or at hardware stores or some cooking supply stores. If you don’t have wood chips, you can use a 1/2 cup kosher salt, 1/2 cup sugar, 1/2 cup rice, and 1/4 cup oolong tea leaves mixed with 2 tablespoons water for more of a tea smoke. Indoor smokers take note: Open your windows and remove your smoke detector (but don’t forget to put it back when you’re done). Find plenty of smoking recipes and other tips here!

Question the Salad Dressing Status Quo

When it comes to vinaigrettes.

What Is Miner's Lettuce?

It's a favorite among foragers.

How to Avoid Exploding Sausage Syndrome

Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage first. You can then grill it—or just eat it poached.

How to Fake Sous Vide Sausage

Sounds fancy. Isn't.

How to Crisp Up a Sausage

Use a chef's favorite technique to get the perfect snap.

How to Line Your Cake Pan with Parchment Paper

It's hard to make it fit cleanly.

Make Your Own Worm Compost

Reuse your kitchen scraps for good.

How to Grow Your Own Mushrooms

They do grow on trees.

How to Preserve Lemons

A quick and easy method.

How to Pollinate Indoor Citrus

Birds do it. Bees do it. You do it.

A Tip on Growing Blueberries

One variety isn't enough.

How to Stretch Pizza Dough

Give it a push to get it to the size you want.

How to Use a Pizza Peel

It's all about the slide.

How to Toss Pizza Dough, and Why You Should

It's not just about looking cool.

How to Use Compost in Your Garden

How to Grow Your Own Salad Greens

Julie Chai, associate garden editor of Sunset magazine, shows how you can save money by growing your own greens, as well as the best way to harvest them to ensure that you have a constant supply for salads.

How to Make a Hanging Garden Basket

A great way to garden in a small space.

How to Harvest Leafy Greens

You don't have to go down to the root.

Why It's Important to Mulch

Give your garden wood.

How to Get Rid of Garden Snails

Chase those pesky pests off your food.

Knowing When to Water Your Plants

Thirsty plants won't give you food.

The Importance of a Clean Beer Glass

Off flavors in beer can come from dirty pints.

How to Pair Beer with Food

Beer's not just good with nachos.

How to Unstick Your Beer Coaster

Avoid the annoyance.

How to Identify Off Flavors in Beer

Know when a beer is bad.

How to Roast Squash Seeds

Don't throw them out.

How to Roast Tofu

Crispy on the outside, creamy on the inside.

How to Make Nut Milk

Bryant Terry soaks, blends, and squeezes his way to easy, delicious nut milk.

When to Cook an Old Hen

Tough birds need some special care.

What Shouldn't You Feed a Chicken?

Chickens aren't garbage disposals.

What's the Ideal Size for a Flock of Chickens?

You'll want at least three.

Egg-Laying Chickens Versus Meat-Providing Chickens

Do you want the chicken or the eggs?

Using Vanilla Extract Versus Vanilla Beans

Your candy will be great either way.

Salted Caramel, Smooth or Crunchy?

You decide.

How to Melt Chocolate

You can do it in the microwave.

How to Make a Marshmallow Pop

A perfect sweet for your sweetheart.

How to Scrape a Vanilla Bean

Sticky goodness at your fingertips.

Does a Chicken Lay Eggs Year-Round?

Give a poor chicken a break.

How Are Fresh Eggs Different?

Let's count the ways.

How to Get Fresh Eggs Clean

Soap won't always do the trick.

Chickens Need Calcium Too

Feed them eggshells.

What Makes a Good Chicken Coop?

It's more than chicken wire.

How to Fold a Wonton

The apotheosis of wrapper and filling.

How to Wrap a Dumpling

Three simple methods.

Knife Skills: Troubleshooting

A few helpful hints in case you run into problems.

Knife Skills: How to Make Julienne and Batonnet Cuts

Cut thin like matchsticks, these aren't for the beginner.

Knife Skills: How to Dice

This is the most common knife cut, so learn it well.

Knife Skills: How to Make a Bias Cut

This cut decreases the cooking time of vegetables.

Knife Skills: How to Make a Roll Cut

Do this with oblong-shaped vegetables.

Knife Skills: How to Make a Chiffonade Cut

It means "rags" in French, and that's what it looks like.

Knife Skills: How to Mince

Use this cut for herbs, garlic, onions, or shallots.

Knife Skills: How to Chop

Chopping ain't pretty, but it sure is useful.

Caramelizing Versus Sweating Onions

One method results in golden brown onions, the other results in translucent onions.

What's the Right Way to Shake a Cocktail?

What's the Best Edible Flower to Plant?

How to Grow Tomatoes in an Outdoor Container

Make sure to stake them.

How to Manage Your Mint Plant

Tame the unruly invader.

How to Lure Bees to Your Garden

There are particular plants and flowers that bees love, says Julie Chai, associate garden editor at Sunset magazine. And luring bees to your garden is a good thing: They pollinate plants and keep your garden healthy.

How to Use Herbs as a Centerpiece

The smell will complement the food you're serving.

Pick the Flowers Off Your Growing Basil

You're keeping it in a state of delicious adolescence.

When Should You Pick Fresh Herbs?

Is there a best time?

How to Dry Herbs

You don't have to buy jars from the store.

How to Braise Meat in Dr Pepper

The carbonation acts as a tenderizer.

What Kind of Coffee Grinder Is Best?

You want a consistent grind.

How to Grind Coffee

Make sure to grind for your brewing method.

When Does Coffee Go Rancid?

If you grind it too far ahead.

Where to Store Coffee Beans

Keep them away from heat, light, moisture, and air.

How to Clean Your Coffee Maker

It makes a huge difference in the flavor of your coffee.

What Water Is Best to Brew Coffee?

Your coffee will taste like the water it's brewed with.

Don't Overlook Sherry

Use it in place of wine.

What to Do with Leftover Ricotta Cheese

You know you never eat the whole container.

What to Do with Old Dried Fruit

That's been hanging around for a while.

When Do You Blow on Your Liquor?

Hint: It's not when it's too hot.

A Quick Technique for Homemade Orange Bitters

From Lucques restaurant.

How to Taste Spirits

Move past the burn.

Easy Edible Plants to Start from Seed

The bigger the seed, the easier it is to grow.

How to Plant Vegetable Seeds

Bury them only as deep as the seed itself.

How to Buy Planting Mix for Your Garden

Make sure it's not sterile.

How to Select a Plant at a Nursery

Roots hanging out of the pot are a bad sign.

What's the Difference Between Commercial and Artisanal Bacon?

More water, less flavor.

What's the Best Way to Store Bacon?

Commit to your freezer.

Are Nitrites in Bacon Bad for You?

Yes. But OJ can help mitigate the damage.

How to Cook Bacon for a BLT

In this case, misshapen, chunky pieces are a good thing.

How to Make Cheese from Yogurt

The result is a tangy, creamy cheese.

How to Make Your Own Butter

With heavy whipping cream and some sweat equity.

How to Make Easy Flavored Butters

Also known as compound butters.

How to Make Your Own Popsicles

Using, for example, mangoes and limes.

How to Make Cheese Crisps

A crunchy treat with only one ingredient.

How to Make Your Own Mustard

Using the dry mustard you have in your spice rack.

How to Make a Quick Spice Rub

Using ingredients already on your shelf.

Which Spices Should You Buy in the Supermarket?

And which should you seek out from a dealer?

When Should You Use Fresh Versus Dried Herbs?

It depends on the method of preparation.

Buy Whole Spices Whenever You Can

They last longer.

How to Make a Quick, Summery Yogurt Sauce

With just three ingredients.

Save Your Bacon Grease

It comes in handy when cooking more bacon.

How to Make Bacon for a Brunch

The best approach is the oven.

How to Mix Colors for Icing Cupcakes

Perfect pink roses and green leaves.

What Is Fondant?

And is it good or bad for your cake?

How to Make a Piping Cone from Parchment Paper

There are many reasons to make your own.

What's a Cake Turntable?

And is it really necessary?

How to Use a Piping Bag to Frost a Cake

You don't want to push from the middle.

How to Make a Buttercream Rose

Such fanciness takes a little practice.

How to Mince Garlic and Ginger

A Microplane is much easier to use than a knife.

How to Make an Easy Miso Marinade

A simple rub that makes your meat flavorful and tender.

How to Quick-Pickle Rhubarb

Or any vegetable. And by quick we mean under five minutes.

How to Hold a Wineglass

Hot little hands can ruin it.

How to Choose the Right Cocktail Strainer

If you can only have one, go julep.

How to Deal with Sediment in Wine

Illuminate the situation with a flashlight.

Why Should You Use a Decanter?

You owe it to the wine.

How to Spit Wine

It's a two-thirds to one-third ratio.

How to Swirl Your Wine Like a Pro

It releases the wine's aromas.

How to Recover If You Break a Wine Cork

The wine is not ruined!

How to Make a Scotch Blossom

Michael Cecconi is the former mixologist at New York’s Back Forty; he's currently the head bartender at San Francisco's Two Sisters Bar and Books, and teaches at the Institute of Culinary Education. Here he shares a quick summertime drink idea, called a Scotch Blossom: 2 ounces of Scotch, 1 ounce of honey simple syrup, 1 ounce of lime juice, 4 to 8 mint leaves, and ice. Shake vigorously, add soda water, and enjoy.

How to Prevent a Hangover

It's not rocket science.

How to Make the Perfect Party Cocktail

Utilizing every last bit of your citrus.

How to Improvise When You Don't Have a Cocktail Strainer

A good workaround for an underequipped kitchen.

Can You Juice a Brown Lime?

Or should it just be thrown away?

Blend Your Own Vietnamese Dipping Sauce

It's not just fish sauce.

How to Assemble a Vietnamese Spring Roll

Not too loose, not too tight.

How to Keep Prepared Spring Rolls Fresh

Don't refrigerate!

How to Use Rice Paper in Spring Rolls

You don't want it to melt or tear.

Grilling with Lump Versus Briquette Charcoal

Which one's better?

Don't Fiddle with Food on the Grill

Jamie Purviance, author and grillmaster, knows that everyone wants to push the food around while grilling, but he urges you to fight that desire. Less movement equals more flavor.

How to Order a Cappuccino

How to Determine a Tall or Short Coffee

Arno Holschuh of Blue Bottle Coffee explains that it's a function of the coffee-to-milk ratio.

How to Cut Hard Cheese

Avoid massive hacking; slice it up for your guests.

How to Choose Camembert

What it should smell like, what it should feel like: tips from Fairway's Steven Jenkins.

How to Thaw Beef

Don't lose the precious fluids.

How to Get the Most Out of Frozen Meat

Freeze it fresh. Because what goes into the freezer stale comes out of the freezer stale.

How to Store Ground Meat

Your ground meat should not sit around in the fridge. Freeze it if you're not going to use it the same day. Ray Venezia of Fairway Market shares his wisdom.

Don't Undercook Your Steak

You spent good money on that steak; make sure you get the most flavor and best chew out of it.

How to Choose a Steak

It's no secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good store-bought steak should look like.

How to Choose Packaged Chicken

Insider butcher tips about how to pluck the freshest chicken from the supermarket shelves.

How to Choose Ground Meat

Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.

How to Choose Fresh Meat

Ray Venezia of Fairway market in New York tells you what to look for in your packaged cuts. For instance, blood in the package means dry, old meat.

How to Bring Eggs to Room Temperature

When baking, your ingredients should be at room temperature. We've shown you how to get butter to room temp by pounding it. We don't suggest the same for your eggs. Instead, give them a lukewarm bath.

How to Clean a Coffee Grinder

Old coffee grounds can clog up your grinder and make it less efficient. In this CHOW Tip, Kate Ramos shows you how to clean out your coffee grinder using stale bread.

How to Soften Butter

Baking recipes often call for softened butter, but if you put the butter in the microwave you risk butter soup. Leaving it out at room temp is fine if you've got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it with a rolling pin.

What to Do with Vegetable Cuttings

Don't throw them out. Save them and use them to make vegetable stock.

How to Make Homemade Vanilla Extract

How to Clean Your Sponge

Banish bacteria using the microwave.

How to Get a Bartender's Attention

Yelling out your order at a bartender won't get you a drink any quicker—it'll get you an annoyed bartender. Duggan McDonnell from SF bar Cantina explains the proper way to get your bartender's attention.

How to Feed Guests at a Cocktail Party

You've prepped your house cocktail. Now make sure you have something salty, greasy, and proteiny to satisfy hungry guests. Lessley Anderson says ham is the perfect solution.

How to Make a House Cocktail

Former CHOW Senior Editor Lessley Anderson shares her tip for getting ready for a cocktail party.

How to Flame a Citrus Peel

A fancy bar trick to impress your guests, courtesy of bartender Duggan McDonnell from Cantina in San Francisco.

How to Rim a Cocktail Glass

Expert bartender Duggan McDonnell from San Francisco's Cantina shows you how to get a near-perfect rim of sugar or salt on your cocktail glass.

How to Cut a Perfect Lime Wedge

Duggan McDonnell from San Francisco bar Cantina shows you how to slice your citrus cocktail garnishes so that they perch perfectly on the side of your glass.

How to Peel Root Vegetables

Root vegetables like turnips, rutabagas, and potatoes taste better when you haven't harmed yourself while preparing them. Daniel Duane shows you how to peel root veggies without peeling your knuckles.

How Finely Should You Grind Coffee?

How to Rinse a Cocktail Glass with Liquor

A traditional Sazerac calls for a rinse of absinthe. You can also apply your rinsing skills to other cocktails. Duggan McDonnell from San Francisco bar Cantina shows you how.

How to Remove the Skin from Walnuts

Daniel Duane demonstrates how to shimmy walnuts out of their papery covering.

How to Make Homemade Vinegar

Could there be anything more simple? You have leftover wine. You pour it into a jar. You leave it alone. You dress your salad and call it "artisanal."

How to Cool Water for Coffee

Scalding hot water will burn your coffee. Arno Holschuh demonstrates one method for bringing boiling water down to the optimal temperature for brewing coffee.

How to Make a Lemon Twist

It's not just about a pretty twist of lemon peel; it's about the lemon zest and the citrusy oil, and all of that nestling in your glass and interacting with your cocktail's ingredients. Duggan McDonnell from San Francisco's Cantina explains.

How to Roast and Skin a Red Pepper

There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.

How to Make Fresh Pasta

It isn't intimidating.

How to Stabilize a Cutting Board

No lost digits: It's one of the cardinal rules of kitchen safety. So keep your cutting board stable.

How to Peel a Hard-Boiled Egg

Delicious deviled eggs are but one of the preparations you can apply your freshly peeled eggs to.

How to Wrap Cheese

How to Remove Pomegranate Seeds

Getting the seeds out of a pomegranate can be a messy prospect. Wrap yourself in protective clothing and get banging.

How to Pit Olives

This method for removing the pits from olives is an exercise in relativity: It wouldn't work with a peach. CHOW contributor Stephanie V.W. Lucianovic demonstrates.

How to Peel Tomatoes

CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.

How to Crush Ice for Cocktails

Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker and makes more of a slushy drink—perfect for summer coolers. CHOW's Amy Wisniewski shows you how to transform solid ice cubes into melty shards, via satisfying blows on the counter.

How to Use a Cocktail Shaker

Cantina bartender Duggan McDonnell demonstrates the optimal angle of cocktail shaker to glass, so that the shaker doesn't stick.

How to Open a Beer with Your Forearm

How to Run a Tab

Bartender Duggan McDonnell clarifies the proper use of credit cards in bars.

How to Chill a Glass

Bartender Duggan McDonnell of San Francisco bar Cantina shows how to chill down a glass for a better cocktail experience.

How to Open a Beer Bottle With a Carabiner

On the off chance that a bottle opener is not around but a carabiner is. Daniel Duane opens a bottle of beer with a piece of rock climbing equipment.

How to Plan for Cocktail Mixers

Tips on stocking juices and tonic for a cocktail party.

How to Make an Easy Cappuccino

A simple method for making cappuccino froth at home.

How to Weigh Food Down

An easy way to keep food submerged in water using a Ziploc bag.

How to Store Basil

Daniel Duane shares his method for keeping basil fresh.

How to Form Gnocchi

They're really not hard to make, and they taste so good.

How to Assemble a Galette

Rustic, delicious, and easier than pie.

How to Open a Bottle of Champagne

The loud pop and the flying cork are not the goals.

How to Get Rid of Fruit Flies

Fruit flies are nasty little pests, and an infestation—large or small—is an unwelcome sight in the kitchen. Former CHOW food editor Aida Mollenkamp demonstrates a quick, easy way to lure fruit flies away from your food.

How to Remove the Pin Bones from Fish

Do You Suck the Heads?

Open a Bottle of Wine

The first step to wine appreciation is opening the bottle. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant Two, coaxes a cork from a bottle in a few easily replicable steps.

Poach an Egg

Former Chowhound associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.

You're Mispronouncing "Achatz"

A cheat sheet on the topic of molecular gastronomy.

How to Tie Pancetta

Our feature on how to make pancetta walks through the three steps: preparing, tying, and aging. In this video, former CHOW associate food editor Regan Burns tackles the tying, demonstrating the knots you should use to truss up your prepared pork belly.

Subscribe to us on Youtube

You might also like

CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight, fun demos, and guidance from the world's finest chefs.

Take 5 is a video series that explores a city’s thriving dining scene, hosted by our very own Joey Skladany. We feature five restaurants in five different categories, hand-picked by five local celebrities and influencers.